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Black Marble

Spring Eggs on Sourdough

Prep Time:

10 minutes

Cook Time:

5 minutes


Serves 1



About the Recipe


  • Sourdough - 2-3 slices

  • Cream cheese (optional) - 1 tbsp

  • Spring onion - 1 stalk (bulb + greens)

  • Eggs - 3

  • Milk (optional) - 1/4 cup

  • Salt & pepper to taste


  1. Break the eggs into a comfortable bowl for whisking and add pepper and salt

  2. Finely chop the spring onion (washed bulb and a bit of the lightgreen stalk) and add to bowl

  3. Pour the milk (I like to add milk to moisten the eggs and get them fluffy)

  4. Whisk and pour over a skillet on low heat

  5. Leave for 2 minutes and slowly fold the eggs bottom to top. The eggs will slowly solidify

  6. Repeat the fold for 2 or 3 more times and switch off the flame

  7. The eggs should still be slightly runny at this point (as eggs cook very fast, we want to keep the eggs fluffy and soft)

  8. Layer the slices of sourdough with cream cheese

  9. Move the semi-solid eggs onto the sourdough slices

  10. Garnish with spring onion and plate up carefully

Somehow for this version of eggs, I like a glass of cold milk as a pairing. You can flavor the milk with chocolate, caramel, or strawberry syrup so that the mild flavors of the egg really stand out.

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